Grilled Swordfish With Grilled Tomato And Feta Salad
Prep 10 mins
Total 32 mins
Easy
Serves 4
If you want to appeal to meat lovers with a fish dish, swordfish is the way to go. Its firm, meaty texture just calls to be grilled. The grilled tomatoes tie the dish together, while the feta cheese adds an extra layer of healthy fat. This swordfish recipe is the epitome of grilled keto deliciousness.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
4 (170g)
swordfish fillets
2
garlic cloves, minced
213g
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
50g
crumbled feta cheese
4 (6-ounce)
swordfish fillets
2
garlic cloves, minced
1/4 cup
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
1/3 cup
crumbled feta cheese
Utensils
Grill Grate
Medium Bowl
Whisk
Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to4 minutes. Select START/STOP to begin preheating.
Step 2
Place the swordfish fillets in a resealable plastic bag.
Step 3
In a medium bowl, whisk the garlic, avocado oil, lemon juice, Italian seasoning, 1 1/2 teaspoons of salt, and1/4 teaspoon of pepper until well combined. Pour the mixture over the fish. Seal the bag and gently massage the marinade into the fish. Refrigerate for 10 minutes.
Step 4
Season the tomato halves with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Step 5
When the unit beeps to signal it is preheated, place the tomatoes, cut-side down, directly onto the Grill Grate. Close the hood and cook for 4 minutes. Remove the tomatoes from the grill.
Step 6
Dice the tomatoes and place them in a medium bowl. Drizzle with the olive oil and basil. Stir to combine. Set aside.
Step 7
Select GRILL, set the temperature to MAX, and set the time to 8 minutes. Select START/STOP to begin preheating.
Step 8
When the unit beeps to signal it is preheated, remove the swordfish from the marinade and place it directly on to the Grill Grate. Close the hood and cook for 4 minutes. After 4 minutes, flip the fillets, close the hood, and cook for an additional 4 minutes.
Step 9
Remove the swordfish from the grill and place it on a plate or into a serving dish. Spoon the tomato mixture evenly over each fillet and top each with feta cheese.
Grilled Swordfish With Grilled Tomato And Feta Salad
Step 1 of 9
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to4 minutes. Select START/STOP to begin preheating.
4 (170g)
swordfish fillets
2
garlic cloves, minced
213g
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
50g
crumbled feta cheese
4 (6-ounce)
swordfish fillets
2
garlic cloves, minced
1/4 cup
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
1/3 cup
crumbled feta cheese
Step 2 of 9
Place the swordfish fillets in a resealable plastic bag.
4 (170g)
swordfish fillets
2
garlic cloves, minced
213g
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
50g
crumbled feta cheese
4 (6-ounce)
swordfish fillets
2
garlic cloves, minced
1/4 cup
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
1/3 cup
crumbled feta cheese
Step 3 of 9
In a medium bowl, whisk the garlic, avocado oil, lemon juice, Italian seasoning, 1 1/2 teaspoons of salt, and1/4 teaspoon of pepper until well combined. Pour the mixture over the fish. Seal the bag and gently massage the marinade into the fish. Refrigerate for 10 minutes.
4 (170g)
swordfish fillets
2
garlic cloves, minced
213g
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
50g
crumbled feta cheese
4 (6-ounce)
swordfish fillets
2
garlic cloves, minced
1/4 cup
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
1/3 cup
crumbled feta cheese
Step 4 of 9
Season the tomato halves with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
4 (170g)
swordfish fillets
2
garlic cloves, minced
213g
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
50g
crumbled feta cheese
4 (6-ounce)
swordfish fillets
2
garlic cloves, minced
1/4 cup
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
1/3 cup
crumbled feta cheese
Step 5 of 9
When the unit beeps to signal it is preheated, place the tomatoes, cut-side down, directly onto the Grill Grate. Close the hood and cook for 4 minutes. Remove the tomatoes from the grill.
4 (170g)
swordfish fillets
2
garlic cloves, minced
213g
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
50g
crumbled feta cheese
4 (6-ounce)
swordfish fillets
2
garlic cloves, minced
1/4 cup
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
1/3 cup
crumbled feta cheese
Step 6 of 9
Dice the tomatoes and place them in a medium bowl. Drizzle with the olive oil and basil. Stir to combine. Set aside.
4 (170g)
swordfish fillets
2
garlic cloves, minced
213g
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
50g
crumbled feta cheese
4 (6-ounce)
swordfish fillets
2
garlic cloves, minced
1/4 cup
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
1/3 cup
crumbled feta cheese
Step 7 of 9
Select GRILL, set the temperature to MAX, and set the time to 8 minutes. Select START/STOP to begin preheating.
4 (170g)
swordfish fillets
2
garlic cloves, minced
213g
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
50g
crumbled feta cheese
4 (6-ounce)
swordfish fillets
2
garlic cloves, minced
1/4 cup
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
1/3 cup
crumbled feta cheese
Step 8 of 9
When the unit beeps to signal it is preheated, remove the swordfish from the marinade and place it directly on to the Grill Grate. Close the hood and cook for 4 minutes. After 4 minutes, flip the fillets, close the hood, and cook for an additional 4 minutes.
4 (170g)
swordfish fillets
2
garlic cloves, minced
213g
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
50g
crumbled feta cheese
4 (6-ounce)
swordfish fillets
2
garlic cloves, minced
1/4 cup
avocado oil
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
dried Italian seasoning
2 teaspoons
sea salt, divided
1/2 teaspoon
freshly ground black pepper, divided
2
Roma tomatoes, halved
1 tablespoon
extra-virgin olive oil
1 teaspoon
dried basil
1/3 cup
crumbled feta cheese
Step 9 of 9
Remove the swordfish from the grill and place it on a plate or into a serving dish. Spoon the tomato mixture evenly over each fillet and top each with feta cheese.
